1 ancho chili, stemmed and seeded 1 cup water 4 garlic cloves, chopped 1 onion, chopped 1 ½ tbsp ground cumin 2 tbsp fresh thyme leaves , or 2 tsp. dried thyme (crumbled) 2 tbsp oregano leaves , or 2 tsp. dried oregano (crumbled) 2 tsp. salt , to taste 2 tsp. black peppercorns, crushed ⅓ cup olive oil ⅓ cup fresh lemon juice 3 pork tenderloins, trimmed and cut crosswise into 8 pieces...
Ingredients 1tsploose gunpowder green tea,or 1 tea bag 1tspfresh mint,or dried mint 1tspsugar,optional ¾cupwater fresh mint sprig,for garnish Preparation Place the tea, mint extract or mint leaves, and sugar, in a teapot. Heat the water to a boil and pour the water into the teapot. Let the tea brew for 3 to 5 minutes, depending on desired taste. Strain or pour the tea into a cup. Garnish with a fresh mint sprig....
3 cups semi-sweet chocolate chips 7 oz. marshmallow creme 14 oz. sweetened condensed milk 1 tsp. vanilla extract 1 lb walnuts, chopped 40 caramels Combine chocolate chips, marshmallow creme and milk in a sauce pan. Stir over low heat until melted. Remove from heat. Stir in vanilla and walnuts. Slice each caramel into 6 equal pieces and fold in. Drop turtles by teaspoonfuls onto waxed paper. Sugar: 34g : Calcium: 102mg...
Yes, it’s after Christmas. Yes, I’m posting a holiday gift idea when gift giving is probably the last thing you want to be thinking about. In my defense, I had to wait, otherwise it would have ruined the surprise for our parents, who each received a set of these for Christmas. For what it’s worth, this is not a last minute gift. I let mine steep for about 6 months....
Ingredients 15.5 oz oreo cookies, (1 package) crushed ½ cup margarine, (1 stick) 2 cups powdered sugar 8 oz cream cheese 3 ½ cups milk 6.8 oz instant vanilla pudding, (2 packages) 12 oz cool whip Preparation In a bowl, beat the margarine, cream cheese, powdered sugar until light and fluffy. Set aside. In a large bowl, whisk milk and pudding mix for 2 minutes until it thickens. Gently fold in cool whip using a rubber spatula....
Ingredients ½ cup water ½ cup distilled white vinegar ½ cup granulated sugar ½ cup soy sauce 2 tbsp cornstarch 1 tbsp apple cider vinegar ½ tsp sesame oil ¼ tsp garlic powder ¼ tsp onion powder ¼ tsp ground ginger ¼ tsp corn syrup ground black pepper, to taste Preparation Combine all the ingredients into a saucepot while constantly stirring. Whisk until sauce has reduced and thickened roughly 10 minutes....
Ingredients 3 baskets strawberries, 2 cups each, hulled and cut into thick slices ¾ cup granulated sugar ½ cinnamon sticks ½ lb. cream cheese, cut into small pieces, at room temperature ¼ cup granulated sugar ¼ tsp salt ¾ cup sour cream 1 tbsp dark rum 1 tbsp lemon juice 2 tsp vanilla extract 3 eggs water strawberries , or whole blueberries (sliced) Preparation Position the rack in the center of the oven....
Ingredients 1 envelope unflavored gelatin, about 1 tbsp. 2 tbsp. cold water 2 cup heavy cream 1 cup half and half ⅓ cup sugar 1 ½ tsp. vanilla 2 pt. strawberries, hulled, thinly sliced, baskets 3 tbsp. balsamic vinegar 1 tbsp. sugar ½ tsp. freshly ground black pepper Preparation In a very small saucepan, sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat....
The feathery carrot greens are blended with sweet basil, pine nuts, olive oil and vinegar to make a tangy green sauce that’s a perfect compliment to the natural flavor and sweetness of the carrots. We’ve been getting big beautiful bundles of carrots in our CSA lately, vibrantly orange and sweet, with plumes of feathery greens still attached that I hate to just throw away (yes, they’re edible just like beet greens or turnip greens)....
Taylor wants me to remind you to be sure to pat the scallops dry before sautéing them. They won’t brown if they’re watery. This is especially important if you use frozen scallops (like we did). We didn’t know what hon-dashi was, or where to get it. I don’t know what it could have added to this dish to make it any better, as it was delicious without it. Recipe from Epicurious....
1 lb sea scallops, large, patted dry 1 lb baby kale, or baby spinach, trimmed 3 tbsp vegetable oil, divided 2 tbsp unsalted butter 2 tbsp soy sauce 3 garlic cloves, thinly sliced 1 tsp sesame oil, preferably toasted ½ tsp chili flakes salt and ground black pepper , to season & taste To Serve: 1 cup steamed rice ¼ tsp sesame seeds, mixed, roasted Scallops: Preheat the oven to 200 degrees F....
8 oz crab meat 8 oz shrimp, cooked 3 tbsp butter 3 tbsp all-purpose flour 2 tbsp celery, chopped 2 tbsp green onion, chopped 2 cups sherry wine 2½ cups milk 1 tbsp tomato paste 1 cup heavy whipping cream ½ tsp black pepper, freshly ground In a saucepan, melt butter over medium-low heat. Add green onions and celery and saute until tender. Add the flour into the saucepan and mix thoroughly until it blends well with the vegetables....
Ingredients 1 lb chicken thighs, (about 6 pieces) boneless, skinless 1½ tbsp olive oil 1 tbsp butter 3 celery stalks , (about 1 cup) sliced 1 medium yellow onion, diced 3 medium cloves garlic, minced 1½ tsp dried thyme 1½ tsp dried parsley 2 cups long grain white rice 4 cups chicken broth 2 tbsp fresh parsley, diced salt and pepper, to taste Preparation Heat a lidded Dutch oven over medium heat....
Meal prep for the win! I love a good meal prep! Almost all of my preps include an egg bake of some sort. They’re easy to make, versatile in that you can use what you have on hand, and they taste just as good reheated as they do hot out of the oven. Sweet Potato Chicken Sausage Egg Bake is one of my go-to’s. The addition of sweet potatoes and Brussels sprouts, two of my favorite veggies, brings a depth of heartiness and scrumptious-ness to this recipe....
There’s marshmallow, and then there’s toasted marshmallow. Two entirely different beasts. Toasting brings out the best in an otherwise bland puff, caramelizing the sugars and giving the marshmallow a delightful crunch. But how to get that tell-tale toasted flavor into ice cream? Turns out it’s as easy as throwing some toasted marshmallows into a blender with the warm custard base. Well, not quite that easy, there were some issues with my initial process I needed to resolve, but the result is a rich and creamy ice cream that tastes like it just came off a campfire....
Ingredients ½cupheavy cream 1cupwhite chocolate chips Preparation Add white chocolate chips to a heat resistant bowl and set aside. In a small pot, heat cream over low heat, stirring occasionally. Heat until just before boiling, bubbles will start to appear in the cream at the edge of the pot. Remove the cream from the heat and pour over the chocolate chips. Let stand for 2 to 3 minutes and then stir until completely smooth....
Suitable for gluten free, low carb, and vegetarian diets. Post includes Weight Watchers points. Ranch Yogurt Dip is easy to whip up with 2 essential affordable ingredients (plus extras if you want) and minimal prep and comes together in under 5 minutes. And like my Chimichurri Sauce and 5 minute Yum Yum Sauce dip, this tangy yogurt dip is great for dipping with crunchy chips and veggies and serving up as a snack, side, on the go snack for the kiddos, an appetizer, and crudité platter....
Ingredients 2 cups wheat flour 1½ cups buttermilk 3½ tbsp butter, melted 1 large egg 4 tsp baking powder ½ tsp vanilla extract ½ tsp salt Preparation Take a bowl and add flour, salt, and baking powder whisk through. Melt the butter. Take a second bowl, add the eggs, and whisk. Add the buttermilk, vanilla extract, and melted butter. Whisk all the wet ingredients through. Add the wet ingredients to the dry ingredients and stir them into a thick batter....
Ingredients 1 cup apple butter 1 cup pumpkin ¾ cup evaporated milk ½ cup brown sugar, firmly packed ½ tsp. salt ¾ tsp. cinnamon ¾ tsp. nutmeg ⅛ tsp. ginger 3 eggs, slightly beaten Preparation Combine apple butter, pumpkin, brown sugar, salt, cinnamon, nutmeg and ginger in a large mixing bowl Add eggs and mix well. Add milk gradually. Pour into pie shell and bake at 425 degrees for about 40 minutes....
Baked Custard: 4 eggs ½ cup sugar 1 tsp vanilla ¼ tsp. salt 2 ½ cups milk, scalded ¼ tsp cinnamon Cranberry sauce: 16 oz whole cranberry sauce ½ tsp cinnamon Baked Custard: Preheat oven to 350 degrees F. Beat together eggs, sugar, vanilla, and salt in a medium-sized bowl Stir in 2 ½ cup of scalded milk. Pour into a greased 2-quart baking dish. Sprinkle with cinnamon. Place in the oven for 35 – 40 minutes....
